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Preheat oven to 350˚F and line two mini loaf pans (~5 ½” x 3 ¼”) with parchment paper.
Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined and no streaks of honey remain.
Divide between the 2 mini pans. Bake for ~25-28 minutes, or until a toothpick comes out mostly clean.
Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight. (You can also leave them frozen for up to 3 months, as long as they are tightly wrapped.)
Preheat oven to 300˚F.
Remove from the freezer and use a serrated knife to slice into ⅛” thick slices. Place on a baking sheet lined with parchment paper.
Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. If they aren't quite done, flip again and cook for another 3-8 minutes. They should be golden brown and feel dry to the touch, but they may still look soft due to the fruit. Don’t worry - they will crisp up as they dry! See storage information below.